Zesty salmon parcels with dill sauce recipe
A great prep-ahead dish for entertaining, packed with new season’s ingredients
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 200g purple sprouting broccoli, or Tenderstem
- 250g asparagus
- 600g new potatoes or Jersey Royals, scrubbed
- 40g butter, melted
- 40g Parmesan, finely grated
- 4 spring onions, roughly chopped
- 1 x 600g salmon joint, or 4 fillets, skinned
- 2 lemons
- 150g Greek-style yogurt
- 2 tbsp chopped dill, plus sprigs to garnish
- 1 tbsp wholegrain mustard
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